\u00c2\u00a0<\/p>\n
1 package (8 oz.) reduced-fat cream cheese<\/span><\/p>\n 3 T. fat-free milk<\/span><\/p>\n 1\/2 tsp. garlic salt<\/span><\/p>\n 1\/4 tsp. pepper<\/span><\/p>\n 2 C. cubed cooked chicken breast<\/span><\/p>\n 2 T. chopped green onion<\/span><\/p>\n 36 wonton wrappers<\/span><\/p>\n Refrigerated butter-flavor spray<\/span><\/p>\n Paprika <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n In a mixing bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin C., buttered side down. Bake at 350\u00c2\u00b0 for 4-5 minutes or until golden brown. Fill each C. with about 1 T. chicken salad. Bake 5 minutes longer. Sprinkle with paprika. Yield: 3 dozen.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 package (8 oz.) reduced-fat cream cheese 3 T. fat-free milk 1\/2 tsp. garlic salt 1\/4 tsp. pepper 2 C. cubed cooked chicken breast 2 T. chopped green onion 36 wonton wrappers Refrigerated butter-flavor spray Paprika \u00c2\u00a0 In a mixing bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin C., buttered side down. Bake…<\/p>\n